Cheese in a jar in oil. Marinated cheese. Recipe for making marinated cheese. What does the snack go with?

Marinated Adyghe cheese is a wonderful appetizer on its own or as a savory addition to light vegetable salad.

Marinated cheese is a popular snack in Germany, Greece, France and other European countries famous for their cheeses. Usually soft varieties are used for pickling, but hard, aged cheeses can also be used.

To prepare salads and snacks, you can also use the oil in which the cheese was marinated.

If desired, you can mash a piece of cheese in it.

Adviсe:

• when working with hot pepper It is recommended to work with thin rubber gloves
• Olive oil is preferable, but for variety you can try sesame oil
• When slicing cheese, it is advisable that all pieces be the same; small cubes will marinate faster
• The longer the cheese is marinated, the tastier this snack becomes.
• Marinated cheese will keep in the refrigerator for 2-3 weeks.

In this recipe you can use not only Adyghe cheese, but also suluguni.

Ingredients:

• 250 g Adyghe cheese
• 150 ml olive oil
• 2 tablespoons lemon juice
• 1 clove of garlic
• 1 sprig each mint and basil
• half a chili pepper
• 1/4 teaspoon lemon zest

Recipe:

1. Cut the cheese into cubes with a side of 1-1.5 cm. Grind mint, basil, pepper, garlic.

2. Place cheese, mint, basil, garlic, pepper and zest in layers of a suitable size jar.

3. Pour in lemon juice and olive oil to completely cover the cheese. Leave for at least a day.

Can be served with fresh bread, vegetables and wine.

Recipe for marinade for Adyghe cheese with garlic

You can also marinate feta cheese this way, Russian cheese and mozzarella.

Ingredients:

• cheese - 400 g
• olive oil
• garlic - 6 cloves
• hot chili pepper - 1/4 piece
• dried rosemary - a pinch
• allspice corns - 1 teaspoon

Cooking method:

1. Cut the cheese into cubes. Peel the garlic and cut into thin petals. Grind allspice in a mortar or grind in another way.

2. Wash the hot pepper, dry it with a napkin and cut into thin rings.

3. Transfer everything into a jar, add oil, close the lid and put it in the refrigerator for 1-2 days so that the cheese marinates well.

Marinated curd cheese Adygei

Ingredients:

• 500 g Adyghe cheese
• 150-200 g sun-dried tomatoes
• 1-2 red chili peppers
• 1 tsp sugar
• 1 tbsp. vinegar
• 200 ml vegetable oil
• garlic - 1 clove
• dried dill
• oregano
• salt to taste

How to do:

1. Cut the cheese into neat cubes with a side of 1-3 centimeters.

2. Prepare the marinade. Slice Sun-dried tomatoes small pieces, put them in a bowl, chop the garlic there, add salt, dried dill, oregano, sugar and mix thoroughly.

3. Pour the spice mixture with 1 tablespoon of vinegar, pour in the oil. Stir again. Place the cheese in a container with a lid, such as a jar, put whole red chili peppers in it and pour out the marinade, then put it in the refrigerator for a day or two.

Marinated cheese is an appetizer that has recently become very popular on the holiday table.

Marinated cheese is a premium snack, so its price in stores is quite high. And yet, true connoisseurs of the taste of this snack have the opportunity to see it on their table, having prepared it themselves.

The recipe for making marinated cheese at home is simple, you will definitely be able to prepare this recipe cheese snack. Without a doubt, your guests and family will love marinated cheese.

Ingredients:

• olive oil - 1/2 tbsp.;
• white vinegar- 1/2 tbsp;
  pickled pepper - 60 g;
• fresh parsley - 3 tbsp. spoons;
• green onions - 2 tbsp. spoons;
• garlic - 3 cloves;
• sugar -1 teaspoon;
• dried basil - 3/4 teaspoon;
• salt, pepper - 1/2 teaspoon;
• cheddar cheese - 250 g;
• cream cheese - 250 g.

How to make marinated cheddar cheese:

Pour oil and vinegar into a jar, add chopped peppers and herbs, pressed garlic, sugar, dried basil and salt and pepper. Close the jar with a lid and shake its contents.

Cut Cheddar cheese into cubes. We cut cream cheese in the same way. Place the cheese cubes on a deep serving dish and pour the prepared marinade over it. Cover the cheese with film and leave to marinate for 6 hours or overnight in the refrigerator.

Marinated feta cheese

Ingredients:

• feta cheese - 200 g;
• vegetable oil - 100 ml;
• garlic - 3-4 zouks;
• Italian herbs - 2 tsp;
• black pepper - 0.5 tsp.

How to make marinated feta cheese:

Prepare all the ingredients according to the recipe for marinating cheese. You will need lightly salted cheese, vegetable oil, Italian herbs, black pepper and garlic. Cut the cheese into cubes. You can use cheese instead.

Now prepare the marinade for. In a bowl, combine vegetable oil, black pepper and Italian herbs. To prepare marinated feta cheese, you can use olive and sunflower oil in a 50/50 ratio, or only vegetable or olive oil.

Take a clean, dry jar or other container. Place chopped garlic on the bottom of the jar. Then add the diced cheese and pour the prepared marinade over everything.

Cover the jar with a lid and put it in the refrigerator, stirring first so that all the pieces of cheese are covered with the marinade. In 2-3 days the cheese will be ready. The longer the cheese sits in the refrigerator, the tastier it turns out.

Marinated cheese with white mold in Czech style

Ingredients:

• 3 cylinders of 120 g each of white mold cheese (brie, camembert, etc.)
• 2 red onions
• 4 cloves garlic
• 3 hot pickled peppers
• 5 pieces. bay leaf
• sweet red paprika
• black peppercorns
• allspice peas
• dry herbs (for example, I have Provençal)
• vegetable oil (preferably olive)

How to make marinated blue cheese:

Cut each cylinder of cheese lengthwise into two parts. Sprinkle the pulp of one half of the cheese with paprika, some garlic leaves, and cover with the other half of the cheese on top. We press down.

Peel the onion and cut it into rings. Randomly place cheese, onion, garlic leaves, chopped hot pepper, Bay leaf, peppercorns, herbs.

After filling the jar, fill it all with vegetable oil. We close the jar and put it in the refrigerator for 7-14 days. The most important thing in the process of marinating cheese is to withstand the entire period. After this time, the marinated blue cheese is ready to eat.

I have already written a lot about Mediterranean culinary traditions. In fact, we can safely say that two-thirds of all the material accumulated on our blog is, to one degree or another, devoted to this topic. Since childhood, the gastronomic preferences and tastes ingrained in me, as well as general ideas about food in general, although indirectly, are connected with.

Here, on the lands where I was born and raised, there was a large ancient Greek colony of Olbia, which was founded by people from Miletus back in 647 BC. And, although the ancient Greeks eventually assimilated into the local population, and their language became a mixture of Greek and Scythian, they brought with them the rich culture of Greece of that period, including culinary traditions. In fact, these traditions were ultimately the basis on which the entire concept was built Mediterranean cuisine.

Speaking about the influence of ancient Greek culture on the traditions of the indigenous population of southern Ukraine, one cannot fail to mention another ancient Greek colony (by the way, also founded very close to the place where I was born) - Taurian Chersonesos (fifth century BC).

By the way, Greeks were never transferred to our area (I remember there were two Greek boys in my class alone). Therefore, it is quite natural that in our cuisine there are many dishes that, without any reservations, can be classified as Mediterranean.

Due to the long history of its existence, the traditional Mediterranean menu has always been distinguished by the versatility of ingredients and at the same time the variety of dishes, since, on the one hand, the peoples living on the Mediterranean coast were in relatively similar climate conditions, grew, produced and consumed the same products, and , on the other hand, sometimes professed completely different religions, had different mentalities from each other, as well as completely dissimilar customs and traditions.

The origins of Mediterranean cuisine can be found in Ancient Egypt and Ancient Greece. At the same time, the conceptual approach to this culinary phenomenon began to take shape quite recently. The term “Mediterranean cuisine” was first used in 1950 by American culinary writer Elizabeth David in her international bestseller “The Book of Mediterranean Food.” Here, on the pages of this book, the eminent author proposed the first detailed concept of such a kitchen.

Miss David called the basis of the mentioned kitchen three main classic ingredient: bread, olive oil and wine, which formed the basis of the diet of all peoples living in the Mediterranean. They were also called “food of the gods” by the ancient peoples of this region.

Dishes that necessarily included wine, butter and bread were common in almost all countries of the Mediterranean basin. The discovery of the New World, and therefore a whole range of new ingredients, complemented the already extensive menu of this cuisine.

Our spicy recipe today goat cheese with garlic and herbs is one of the oldest dishes in the list, which for thousands of years have been considered mandatory for dining table, both an ordinary peasant and a noble aristocrat. This is the kind of cheese in flavored olive oil, served with hot flatbread and red wine, that was considered a typical Mediterranean meal more than two thousand years ago!

(for four to six servings)

Ingredients:

• 500 grams fresh and soft goat cheese(carefully tear into large pieces with your hands)
• 12-16 allspice peas
• 1 teaspoon coriander seeds
• 3 large cloves of garlic (peeled and pressed through a garlic press)
• 2-3 wide strips of orange peel
• 2-3 wide strips of lemon peel
• 2 bay leaves
• 1 star anise
• Half a cinnamon stick
• 2 cloves
• Half a teaspoon of dried oregano (oregano)
• Half a teaspoon of thyme
• A quarter teaspoon of dried chilli flakes
• 2 tablespoons white wine vinegar
• 8-12 slices ciabatta or white bread(fry in a dry frying pan)
• Quality olive oil
• Coarse salt

Preparation:

1. Fry allspice and coriander seeds in a dry frying pan. Place in a mortar and roughly crush with a pestle.
2. Pour 200 ml of olive oil into a medium-sized ceramic bowl and add garlic, allspice, coriander seeds, thyme, oregano, chili pepper, bay leaf, anise, cinnamon, cloves, orange and lemon peels. Add white wine vinegar here. Leave at room temperature for 1-2 hours.
3. When the oil is infused, put it in it and mix so that the entire surface of the cheese is covered with oil and spices.
4. Cover with film and place in the refrigerator until the next day.
5. Before serving, the cheese must be removed from the refrigerator 1-2 hours before use so that it warms up to room temperature.
6. We serve bread and wine with the cheese...

Marinated homemade cheese - delicious snack For festive dinner. There are many options for making cheese, but the basic ingredients are always the same. The recipes for this snack come from Mediterranean cuisine.

What does the appetizer go with?

Marinated cheese can be used as a complement to light alcohol, for example guilt. This appetizer is also great for eating with salads. But you can also serve it as a separate dish, for example in the form of a canapé.

Marinated cheese is also added to dishes instead of regular cheese to add piquancy. And many housewives use it instead of the usual one when making pizza.

What kind of cheese is used to make snacks?

To prepare the snack, you can use both soft and hard cheese. Of the soft ones, the following are most preferred:

• Adyghe;
• tofu;
• feta cheese;
• paneer;
• feta

The latter makes an excellent marinated feta cheese.

Their hard cheeses can be used as follows:

• Parmesan;
• Cheddar;
• Russian;
• edam;
• gouda;
• Beaufort.

What is the difference between hard cheese and soft cheese and which one is better to choose for pickling?

The first and most important difference between the two varieties is texture. Cheeses durum varieties quite dense and elastic, soft varieties are a little watery and resemble cottage cheese. It is not for nothing that in many European languages ​​cottage cheese and cheese are denoted by the same word.

Soft cheeses are higher in calories and contain more milk fat than hard cheeses. But soft ones also contain more liquid.

When it comes to choosing cheese, you should rely only on personal preferences.

What spices and herbs can I use?

Marinated cheese has a spicy taste and pleasant aroma. This effect is achieved through the use of a variety of herbs and spices. To prepare pickled cheese, herbs such as:

• oregano or oregano;
• basil (both fresh and dried);
• rosemary;
• dill (both fresh and dried);
• parsley;
• thyme or thyme;
• sage;
• marjoram;
• tarragon or tarragon.

Spices give pickled cheese not only taste and spiciness, but also a beautiful color. For example, turmeric has a bright orange color, so cheese made with turmeric appears brighter. In addition to turmeric, the following is used:

• paprika;
• chilli;
• caraway;
• azhgon (ajwain or Iowan);
• cumin

All housewives know that pickling always involves adding vinegar. But not all recipes use it. This feature is due to the fact that lemon juice can be added instead of vinegar.

Hard cheese

To prepare marinated cheese in oil you will need:

1. About four hundred grams of any hard cheese.
2. About two hundred grams of vegetable oil.
3. Six cloves of garlic.
4. Spices (allspice, rosemary - a pinch of each).
5. Small piece hot pepper.

The cooking instructions are as follows:

1. The cheese is cut into large cubes.
2. The garlic is peeled, washed and cut into large flat pieces.
3. Hot peppers are also peeled, washed and cut into thin strips.
4. It is recommended to grind spices in any way. You can pound it in a mortar.
5. Place all ingredients in one container and mix thoroughly.
6. Transfer the cheese to a liter bottle glass jar.
7. Fill it with vegetable oil - it should completely cover the cheese.
8. The jar is hermetically sealed and placed in the refrigerator for a day.

After 24 hours, the snack will be ready to eat.

Hard marinated cheese: recipe

Ingredients:

• about three hundred grams of hard cheese;
• two hundred and fifty grams of olive oil;
• thirty grams of liquid honey (candied honey can be melted);
• 1 tablespoon dried basil and sweet paprika;
• one teaspoon and a mixture of ground peppers;
• half a lemon;
• three cloves of garlic;
• a pinch of salt if the cheese is unsalted.

Cooking instructions:

1. The cheese is cut into large cubes and placed in a glass jar.
2. The garlic is peeled, washed and fried in a frying pan in ½ tablespoon of olive oil.
3. Squeeze lemon juice into a separate container. Olive oil, spices, salt (if necessary), honey and fried garlic are added to it.
4. Sliced ​​cheese is poured with marinade, the jar is sealed and left in the refrigerator for two days.

Recipe for marinated soft cheese

Ingredients needed for cooking:

• about 300 grams of Adyghe, tofu or any other soft cheese;
• 200 ml olive oil;
• several olives (five to six pieces);
• two or three cloves of garlic;
• peppercorns - ten to twelve peas;
• a small bunch of fresh basil;
• a sprig of several Provençal herbs (oregano, rosemary, marjoram, sage, etc.);
• one chili pepper;
• salt to taste.

Cooking instructions:

1. Oil is poured into a pan, peeled and finely chopped garlic and pepper are added to it. The mixture is heated over low heat, but not brought to a boil. You can add salt to taste. It is recommended to add salt if the cheese itself is unsalted.
2. Place peppers (you don’t have to cut them) and herbs into the cheese jar.
3. The cheese is cut into cubes and placed in a glass jar in layers. The first layer is cheese, the second is finely chopped basil and olives. The layers are repeated until the jar is completely filled.
4. Pour heated olive oil over everything. Close the jar tightly and leave for several hours at room temperature to allow the oil to cool.
5. After cooling, the jar is left in the refrigerator for 24 hours. After this time, the snack is ready to eat.

Second recipe for marinated soft cheese

To prepare you need to take:

• about one hundred grams of soft cheese (Adyghe, feta, paneer, and so on);
• a third of a teaspoon of paprika, sumac or turmeric;
• half tsp caraway or cumin;
• half a teaspoon of dried basil;
• a third of a teaspoon of tarragon, rosemary or thyme;
• half tsp oregano;
• a little salt and hot pepper;
• about one teaspoon of vinegar, or you can use lemon juice instead - 30-45 ml;
• 220-250 ml of any vegetable oil.

Preparation:

1. The cheese is carefully cut into cubes and placed in a container, such as a glass jar.
2. In a separate container, mix vinegar (lemon juice) with vegetable oil.
3. Added to cheese spices and spices, mix thoroughly.
4. Pour in marinade.
5. Leave in the refrigerator for two to three days. After this time, the cheese is ready to eat.

The third recipe for marinated soft cheese

For preparation you need to use:

• about two hundred grams of soft cheese;
• sixty milliliters of lemon juice;
• one clove of garlic;
• one pinch each of marjoram, rosemary and oregano;
• one pinch each of sweet black and hot paprika ground pepper;
• thirty grams of honey;
• two hundred grams of olive oil.

Preparation:

1. Cut the cheese into equal slices and place in a glass jar.
2. In a separate container, mix olive oil with spices, lemon juice and honey. Add finely chopped garlic to the mixture.
3. The marinade must be heated to a temperature of 50°C. This can be done over low heat or microwave oven.
4. Pour the heated marinade over the cheese, close tightly and cool at room temperature. After cooling, the snack should be left in the refrigerator for two days. After this time, the marinated cheese is ready.

Peculiarities

When marinating soft cheeses, it is important to use acidic ingredients: vinegar (regular or apple) or lemon juice. This is necessary because soft cheeses have a light, “curd” texture, and the acid gives some elasticity to the product. Thanks to this, the product does not crumble after marinating.

When preparing marinated cheese, you need to be able to choose the right combinations of herbs. The combination of basil and thyme (thyme) will add sharpness and piquancy to the dish, the combination of tarragon (tarragon) with basil - a pleasant spicy aroma, and rosemary with basil - a noble peppery aroma. Basil is present in almost every marinated cheese recipe. This is due to the special aromatic components that are found in the plant. Basil gives light dish spicy aroma and some astringency in taste.

Sage is used for pickling because it has a bright and pleasant aroma and also adds a piquant flavor to the cheese. The nutmeg plant is most often used for pickling. But you shouldn’t add a lot of sage to the dish, because the bright aroma of the herb can interrupt and drown out the smells of other herbs and spices.

An important ingredient in preparing snacks is salt. It can “both save and kill.” It is recommended to add salt only when marinating fresh-tasting cheeses. It should be completely excluded, for example, when preparing types such as feta cheese or parmesan. They have a salty taste, which should not be enhanced. On the contrary, it is recommended to add a little salt when preparing Adyghe cheese.

Many cooks prefer to add sun-dried tomatoes, in addition to other ingredients that were previously described in recipes. They will add a slight sourness to the dish and ultimately make the taste of the product unique and stand out from others.

When marinating, it is important to constantly mix the ingredients, that is, periodically you need to remove the jar from the refrigerator and shake it well. This will help speed up the process and also make it even, so that all pieces of cheese marinate equally.

This is an unusual dish with a spicy taste. When preparing, you don’t have to strictly adhere to the recipe; you can add other ingredients or change the type: why not make pickled soy cheese?

Yes, you can experiment not only with oil or salt, vinegar or lemon juice. You can change the types of cheeses and use not only those given in the article, but also others. Who knows, maybe it will be possible to open some new recipe preparing marinated cheese that will appeal to many and take pride of place on the table? After all, it is in experiments that real culinary masterpieces are born.

Cheese is the leader among snacks. There is always a place for him at the hospitable table. It is also present in the daily diet. Hard, semi-hard, soft and pickled varieties delight with their diversity. And yet, gourmets who know a lot about cheese never stop looking for new recipes. Unusual snack For gourmets there will be marinated cheese, the preparation of which will take a little more than 5 minutes. Perhaps this will become your signature dish.

Marinated cheese is good both on its own and as an addition to salads. Its rich spicy taste will be appreciated by those who like to pamper themselves with a glass of wine. We suggest trying 2 marinade options at once, each of which can give the cheese a special taste.

To prepare you will need:

• 500 g cheese;
• one and a half lemons;
• 4 cloves of garlic;
• 1/2 tsp. peppercorns;
• 1 pod of red pepper (can be replaced with 1 tsp);
• 1 tbsp. Provencal herbs to choose from (rosemary, mint, thyme, sage, basil, oregano);
• olives or black olives to taste;
• 1 tsp paprika;
• 1 tbsp. honey;
• 400 ml sunflower or olive oil.

Cut the cheese into small cubes, chop the garlic and pepper, finely chop or mince the lemon, and prepare the spices.

Divide the cheese into 2 parts and put it in jars.

We prepare 2 options for marinade:

• Method 1: mix chopped lemon, a little red pepper, garlic and selected herbs with 200 ml of vegetable oil.
• Method 2: fry chopped garlic in 200 ml of vegetable oil and strain it. Add honey to the half-cooled oil and let it dissolve. After cooling, add red pepper, half a lemon, olives or black olives, basil and paprika.

Pour the marinade over the cheese and place it in the refrigerator for at least a day. It is worth considering that the longer the cheese stays in the marinade, the tastier it will be.

You can experiment endlessly with cheese options and marinades. An ideal complement to soft varieties would be olives or chopped sun-dried tomatoes. It is better to put them in a jar in layers.